May'S Aubergine-Eggplant With Mustard Seed And Yogurt - cooking recipe

Ingredients

1 1/2 lb. eggplant
1 1/2 Tbsp. whole black mustard seed
1/8 tsp. cayenne pepper
7 Tbsp. vegetable oil
1 Tbsp. panchphoran (blend of whole seeds: cumin, black mustard, fennel, fenugreek)
1 1/2 tsp. salt
8 oz. yogurt
1/8 tsp. black pepper
1/8 tsp. ground cardamom

Preparation

Peel and dice eggplant in 1-inch cubes.
Grind mustard seed in coffee grinder.
Add cayenne and 1 cup water.
Mix and set aside.